Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • World Food Day with Oxfam: Demo and Tasting

    Join us at The KITCHEN at the Boston Public Market as we celebrate World Food Day with our partner, Oxfam, with a FREE demo & tasting of local, seasonal food and a discussion of how our food choices impact the world. World Food Day with Oxfam: Demo and Tasting  Tuesday, October 16 12:00-1:00 pm The KITCHEN at the Boston Public Market Did you know that fighting hunger and saving the planet can start right at your kitchen table? Our consumer decisions are powerful. Changes in how we buy, cook, and eat can make a big difference, for people all over the world. This World Food Day, learn how to cook a delicious recipe that also is good for the planet. Our bountiful planet produces enough food to feed us all, and yet, more than 800 million people go to bed hungry each night. Why? Because our global food systems are failing. Oxfam and our partners are responding with every tool in our arsenal. We are transforming local, national, and global food systems so that small-scale farmers, food workers, and entrepreneurs realize their rights and capture more value for their work, consumers gain better access to nutritious food, and governments and companies create solutions that help producers and protect the environment. World Food Day is a day to mark the United Nations Sustainable Development Goal to end hunger, achieve food security, improve nutrition, and promote sustainable agriculture. Oxfam is global organization working to end the injustice of poverty. We help people build better futures for themselves, hold the powerful accountable, and save lives in disasters. Our mission is to tackle the root causes of poverty and create lasting solutions. Join us: oxfamamerica.org. This event is FREE and everyone is welcome. Please RSVP so we can have enough samples.

    Oct 16
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, July 25 Wednesday, August 22 Wednesday, September 19 Wednesday, October 176:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Oct 17
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 18 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 18
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Food

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian, but not gluten free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 19
  • Coffee, The Long Road to Quality with George Howell

    There are countless coffee roasting companies and cafes claiming to serve great coffee. Gourmet, espresso, Fair Trade, Direct Trade, bird-friendly, dark roast, organic and more compete for the consumer’s attention. Beyond the labels fine coffee is as difficult and as complex to produce as the finest wines. How is the buyer to select? This 3-hour interactive seminar is intended to give consumers an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower consumers by informing their palates as well as their minds. Multiple coffee tastings will give participants a new understanding of the taste differences between six regions of the world, new crop versus past crop, ripe versus unripe (same farm) and natural versus washed (Ethiopia, same region). This coffee lab is the perfect opportunity to learn how to recognize taste differences between coffees produced across the globe! Coffee, The Long Road to Quality Saturday, October 20, 2018 9:00 am to 12:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street Boston, MA 02108 Costs: $15 for current Trustees of Reservations members; $25 for general tickets (non-members). All participants will receive a complimentary bag of coffee roasted by George Howell Coffee. Space is limited to 50 participants. About George Howell George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast, and sold his high-quality popular coffee company to Starbucks in 1994. He returned to coffee-traveling world-wide, and in 1997 worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world’s first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. Howell, educated at Yale University travels extensively to coffee producing farms. He has written for many food and beverage publications, has guest lectured at Harvard University, Boston University and Johnson & Wales. In 2004 he created the George Howell Coffee and its Terroir Coffee brand, which specializes in single estate coffees and pioneers in raising quality coffee standards to much higher levels. In 2007 Howell was awarded the Specialty Coffee Association of Europe’s highest honor, the Better Coffee World Award. George recently returned to his cafe roots opening three cafés in the Boston area at The Godfrey Hotel, Boston Public Market, and Newtonville.

    Oct 20
  • KITCHEN Master Class: Noodles from Around the World

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 1:00-3:00 pm Saturday, October 20 from 1:00-3:00 pm Sunday, November 11 from 1:00-3:00 pm Menu: Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. This menu can be can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 20
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Oct 21
  • Learn to Make Gnocchi from Scratch with Chef Nicco Muratore

    The KITCHEN at the Boston Public Market is honored to welcome Chef Nicco Muratore from Commonwealth Cambridge for a very special hands-on pasta making experience. In Chef Muratore's class, attendees will learn how to make his famous ricotta gnocchi from scratch. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Muratore, you'll learn how to make fresh ricotta gnocchi dough from scratch, roll it out, cut it into different shapes, and cook to perfection. You'll take home about a pound of gnocchi to share with friends and family. Chef Muratore will also demo a seasonal gnocchi dish, using the freshest ingredients from the Boston Public Market farmers. Everyone will then sit together to enjoy the meal with Chef Muratore! In addition to learning how to make pasta, you'll enjoy tastes of three local New England wines that pair perfectly with recipe we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $60 per Trustees of Reservations member and $75 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Chef Nicco Muratore Nicco Muratore hails from Boston, Massachusetts and is currently the Chef de Cuisine at Commonwealth Cambridge. Nicco started his cooking career at a young age working at the restaurants inside Fenway Park. He then went on to work for Chef Ana Sortun at Oleana and Sofra before going on to work in London, at Restaurant Montagu and New York City, at Danny Meyer's Union Square Cafe. At the restaurant he enjoys making fresh pasta, sausages, charcuterie, and working on fermentation projects. Outside of the restaurant, he enjoys spending time outdoors, cooking with friends and family, and traveling.

    Oct 22
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Oct 25 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Oct 25
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Oct 26
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Oct 26
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian optoin or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 27
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: September 22 October 6 October 27 November 10 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Oct 27
  • The Art of Thanksgiving with Spyce

    Join us at The KITCHEN at the Boston Public Market as we celebrate the holiday season with a FREE demo & tasting with Spyce, the world's first restaurant featuring a robotic kitchen that cooks complex meals to order. Led by a Culinary Team including Michelin-starred Chef Daniel Boulud as Culinary Director, and Executive Chef Sam Benson, Spyce’s menu features wholesome and delicious grain-bowls inspired by flavors from around the world for $7.50. Spyce's Executive Chef, Sam Benson, will be demoing components of our Spyce's NEW Thanksgiving bowl + discussing role of robotics in the food and agricultural sector. Join us for delicious samples and a hearty discussion on the future of food! This event is FREE and everyone is welcome. Please RSVP so we can have enough samples. About Sam Benson Sam Benson comes from a long lineage of chefs. His mother, Beau Benson, began teaching Sam the basics of French cooking at a young age. He grew up on a farm in Vermont, where his parents ran a bed and breakfast. Starting every morning with a fresh glass of milk from the farm and a breakfast made from whatever was in season, he learned the importance of flavor combinations. He honed his craft working in many kitchens, and got his first big break as a sous chef at the Michelin-starred Café Boulud in New York City; first under Chef Gavin Kaysen and later under Chef Daniel Boulud. While at Café Boulud, he was nominated to represent the U.S in two of the world’s most prestigious culinary competitions - the Bocuse d’Or Commis and the Trophée Passion where he won best dessert platter. Following Café Boulud, Sam moved on to work in the corporate cooking sector at Chipotle for two years, which opened his eyes to see the potential in a new fast-casual concept like Spyce. Now, as executive chef of Spyce, Sam has married his expertise in the old-world techniques of French cuisine with modern technology and design, to create a simple and straightforward menu highlighting vegetables’ flavors and textures.

    Oct 27
  • Seasonal Eating Decoded with Kerri Axelrod

    What is seasonal eating? Will eating seasonally improve your health? Why do tomatoes taste better in the summer and butternut squash in the late fall? In this workshop and cooking demonstration, nationally recognized wellness expert Kerri Axelrod will cover why eating with the seasons is one of the easiest ways to support both your health and the environment. She'll cover how eating seasonally can promote the body’s natural purification process and eliminate built up toxicity as well as how aligning with the seasons can restore a sense of balance to the mind and body. What you’ll learn: How to prepare and enjoy delicious, healthy fall produce Fall recipes to support your health and vitality Strategies for how to navigate the produce isle and the farmers market Fall seasonal foods such as Brussels sprouts, turnips, beets and apples that best nourish your body and mind The workshop will feature a recipe demonstration and attendees will receive a wellness gift bag curated by Kerri. Tickets are $10 per person and include food samples and gift bag. Please RSVP early as we will sell out. About Kerri Kerri Axelrod (www.KerriAxelrod.com) is an authoritative voice in the wellness space with a straightforward approach to helping her clients and readers live a healthy lifestyle. As a holistic wellness blogger, health coach and recipe developer, Kerri is on a mission to help women live healthy, passionate and purpose-driven lives. Kerri frequently provides expert commentary for national and local media publications, speaks regularly at events and partners with top consumer brands. She has been featured in publications such as Real Simple, PureWow, Byrdie, Reader's Digest, and Prevention Magazine to name a few. She was also recently named one of Boston magazine’s go-to wellness pros for nutrition services as well as one of the “Top 10 Healthy Food Instagramers to Follow.” Kerri trained at the Institute for Integrative Nutrition, is 200-hour certified yoga teacher and completed the Stress Management and Resiliency training at Benson-Henry Institute for Mind-Body Medicine at Massachusetts General Hospital. She is currently training to be an Ayurveda Health Counselor and obtaining her Masters of Science in Nutrition.

    Oct 28
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Nella Pasta-Making Workshop Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Oct 28
  • Pumpkin Extravaganza Cooking Class

    Join us at The KITCHEN at the Boston Public Market, Boston’s Hub for Seasonal Culinary Education, for a special locally sourced and inspired cooking experience!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.  Come ready to roll up your sleeves and get cooking!  Menu:  • Pumpkin Chai Latte featuring Soluna Garden Farms chai spices and Appleton Farms cream  • Pumpkin Curry made with locally-grown pumpkin and veggies from Stillman’s Farm  • Pumpkin Spice Cupcakes made with fresh cream cheese frosting from Appleton Farms  • Local Pumpkin Wine & Beer tasting from the Massachusetts Wine Shop and Hopsters Alley  Please email kitcheninfo@thetrustees.org if you have any dietary restrictions.  The KITCHEN at the Boston Public Market hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:  • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.  • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.  • We recommend comfortable, non-slip, and closed-toe shoes.  About Chef Cleo Bell:  Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Oct 28
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts:  First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde.  We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Wednesday, October 31, 6:00-7:30 pm (Halloween! Special toppings available) Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available.  Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket.  About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system. Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Oct 31
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 1 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 1
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Food

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 2
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Nov 2
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    Nov 2
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts:  First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde.  We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Wednesday, October 31, 6:00-7:30 pm (Halloween! Special toppings available) Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available.  Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket.  About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system. Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary. Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts:  First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde.  We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, September 8, 5:00-6:30 pm Friday, October 12, 6:00-7:30 pm Wednesday, October 31, 6:00-7:30 pm (Halloween! Special toppings available) Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have specia

    Nov 3
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 3 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 17, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 4
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Nella Pasta-Making Workshop Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Nov 4
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Hands-on Cooking Classes In these classes, Jennifer will create a delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create Jenny's health optimizing, ligh and bright recipes yourself, while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favourites and learn new recipes and cooking techniques. All recipes will have a vegan friendly option. Upcoming Dates for Superfood Society | 10:00-11:30 am Sunday, September 9: Gut Healthy Seasonal Lunch and Personalizing Gut Health Holistic Prescriptions Sunday, October 14: Beauty Foods Kitchen Sunday, November 4: Fall Foods and The Importance of Seasonal Eating Sunday, December 2: Happy, Healthy Holidays! All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Cost: $36 per Trustees member and $45 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    Nov 4
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 8 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 8
  • Whiskey-infused Truffle Making Workshop: Taza Chocolate and Bully Boy Whiskey

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into three-four different toppings (see below) and take them home in a box - to either share or horde. Whiskey-infused Ganache & Toppings Vary by Month October | American Straight Whiskey Chocolate Ganache Toppings: Cinnamon Sugar (Fireball), Ginger Sugar (Whiskey Ginger), Mint Sugar (Mint Julep), Luchardo Cherry Center w/ Candied Orange Peel (Old Fashioned), George Howell Coffee (Irish Coffee) November | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) December | Boston Rum Chocolate Ganache Toppings: Kettle Corn (Hot buttered rum), Candied Ginger (Gingerbread!), Toasted Coconut (Malibu/Coquito), Eggnog Sugar (Spiked Eggnog), Fall Spice Blend (Spiced Rum) We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Whiskey-infused Truffle Making Workshop Saturday, October 6 from 6:00-7:30 pm Friday, November 9 from 6:00-7:30 pm Friday, December 7 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Nov 9
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: September 22 October 6 October 27 November 10 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Nov 10
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Nov 10
  • KITCHEN Master Class: Noodles from Around the World

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 1:00-3:00 pm Saturday, October 20 from 1:00-3:00 pm Sunday, November 11 from 1:00-3:00 pm Menu: Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. This menu can be can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 11
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, August 4, 1:00-2:00 pm Saturday, September 1, 1:00-2:00 pm Saturday, October 6, 1:00-2:00 pm Sunday, November 11, 11:00am-12:00 pm Saturday, December 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Nov 11
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, October 20 from 5:00-7:00 PM Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Nov 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 15 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 15
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Nov 16
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! October, November and December Cocktails Gin Fizz - Estate Gin, lemon juice, simple syrup, egg white, topped with soda Candy Apple Rum Punch - Boston Rum, Grenadine, Local Cider Whiskey Smash - American Straight Whiskey, Simple, Lemon Wedges, Mint Dates: Friday, October 5 from 6:00-7:30 pm Friday, November 16 from 6:00-7:30 pm Friday, December 21 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Nov 16
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: September 22 October 6 October 27 November 10 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Nov 17
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 3 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 17, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 18
  • Farm-to-KITCHEN Cooking Class: Classic Asian Flavors with Chef Irene Li

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Rising Start Chef Irene Li for a very special hands-on cooking experience. In Chef Li' class, attendees will learn the traditional Asian fusion cuisine that has people lining up for her popular food truck and restaurant, Mei Mei. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Li you’ll create an exciting two-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Menu: Classic scallion pancakes made with Stillman's Farm veggies and a savory soy dipping sauce Hand pulled noodles with Sichuan peppercorn lamb from Chestnut Farms and seasonal veggies This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Irene Li Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Their work has been featured by Food & Wine, Eater Boston & National, The New York Times, Restaurant Hospitality, People, Bon Appetit, The Boston Globe, and more. Irene believes food can and should be delicious, fun, and just. Her background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company. She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received her third consecutive James Beard Rising Star nomination, and an Eater National Young Gun award.

    Nov 19
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 22 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 22
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Nella Pasta-Making Workshop Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Nov 24
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, November 24 from 1:00-3:00 pm Saturday, December 8 from 1:00-3:00 pm Saturday, December 15 from 1:00-3:00 pm Master Steak: Learn about different cuts and how to season and prepare them (class is partnered with Chestnut Farms) Soy marinated flank steak with cilantro lime sauce George Howell’s Coffee-rubbed skirt steak tacos with cabbage slaw Steak and potatoes: T-bone steak with garlic and rosemary, crispy potatoes Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 24
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, October 20 from 5:00-7:00 PM Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Nov 25
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Nella Pasta-Making Workshop Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Nov 25
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 29 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Nov 29
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Food

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian, but not gluten free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 30
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, October 6, 1:00-2:00 pm Sunday, November 11, 11:00am-12:00 pm Saturday, December 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Dec 1
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts:  First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde.  We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Wednesday, October 31, 6:00-7:30 pm (Halloween! Special toppings available) Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available.  Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket.  About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system. Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary. Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts:  First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde.  We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, September 8, 5:00-6:30 pm Friday, October 12, 6:00-7:30 pm Wednesday, October 31, 6:00-7:30 pm (Halloween! Special toppings available) Saturday, November 3, 5:00-6:30 pm Saturday, December 1, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have specia

    Dec 1
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Challah and Rye Bread Dates: October 7, November 4 Get ready to get your hands in some dough and join us for our traditional challah and rye bread baking class. Master the science of bread baking with these two classic loaves. We'll start out with a soft and yeasty challah bread and end with a chewy rye bread. Each attendee will make one (1) challah loaf and one (1) rye loaf to take home. Baguettes and Brioche Dates: November 18, December 2 A classic French bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 3 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 17, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 2
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Hands-on Cooking Classes In these classes, Jennifer will create a delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create Jenny's health optimizing, ligh and bright recipes yourself, while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favourites and learn new recipes and cooking techniques. All recipes will have a vegan friendly option. Upcoming Dates for Superfood Society | 10:00-11:30 am Sunday, September 9: Gut Healthy Seasonal Lunch and Personalizing Gut Health Holistic Prescriptions Sunday, October 14: Beauty Foods Kitchen Sunday, November 4: Fall Foods and The Importance of Seasonal Eating Sunday, December 2: Happy, Healthy Holidays! All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Cost: $36 per Trustees member and $45 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    Dec 2
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Nella Pasta-Making Workshop Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Dec 2
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 6 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 6
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Dec 7
  • Whiskey-infused Truffle Making Workshop: Taza Chocolate and Bully Boy Whiskey

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into three-four different toppings (see below) and take them home in a box - to either share or horde. Whiskey-infused Ganache & Toppings Vary by Month October | American Straight Whiskey Chocolate Ganache Toppings: Cinnamon Sugar (Fireball), Ginger Sugar (Whiskey Ginger), Mint Sugar (Mint Julep), Luchardo Cherry Center w/ Candied Orange Peel (Old Fashioned), George Howell Coffee (Irish Coffee) November | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) December | Boston Rum Chocolate Ganache Toppings: Kettle Corn (Hot buttered rum), Candied Ginger (Gingerbread!), Toasted Coconut (Malibu/Coquito), Eggnog Sugar (Spiked Eggnog), Fall Spice Blend (Spiced Rum) We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Whiskey-infused Truffle Making Workshop Saturday, October 6 from 6:00-7:30 pm Friday, November 9 from 6:00-7:30 pm Friday, December 7 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Dec 7
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Dec 7
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, November 24 from 1:00-3:00 pm Saturday, December 8 from 1:00-3:00 pm Saturday, December 15 from 1:00-3:00 pm Master Steak: Learn about different cuts and how to season and prepare them (class is partnered with Chestnut Farms) Soy marinated flank steak with cilantro lime sauce George Howell’s Coffee-rubbed skirt steak tacos with cabbage slaw Steak and potatoes: T-bone steak with garlic and rosemary, crispy potatoes Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 8
  • Cancelled -- Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    This event has been cancelled. When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Dec 8
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: September 22 October 6 October 27 November 10 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Dec 8
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Dec 9
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Dec 9
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 13 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 13
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: September 22 October 6 October 27 November 10 November 17 December 8 December 15 Topics: July 14 - Let's make pasta with Chef Avery at Nella Pasta! Roll out your dough and make different shapes. Plus eat a delicious local pasta dish. July 28 - Anyone for dumplings? Learn how to make veggie dumpling filling and how to fold the perfect dumpling wrapper with Chef Cleo. August 11 - Breakfast is our favorite meal of the day. How about you? Make cinnamon buns and fruit parfaits with Chef Cleo. August 25 - Sushi is fun to make and eat! Create veggie sushi from scratch with guest chef Molly! September 8 - Let's bake! Stephanie will teach us how to make chocolate eclairs using farm fresh cream from Appleton and chocolate from Taza. September 22 - Emily from Red Apple Farm is excited to teach us her famous Apple Bread Pudding recipe and teach us about the different apple varieties that grow on the farm. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Dec 15
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Dec 15
  • The Lost Family, a Novel by Jenna Blum: Free Demo, Tasting & Book Signing

    Join us at The KITCHEN at the Boston Public Market as we host author Jenna Blum, who just released her much anticipated novel, The Lost Family. Jenna's book creates a vivid portrait of marriage, family, and the haunting grief of World War II in this emotionally charged, beautifully rendered story that spans a generation, from the 1960s to the 1980s. She also uses food culture as a deeply integral component of her story of family. Jenna joins us to demo several of her recipes, talk about her book, and sign copies of it. Jenna will demonstrate how to prepare a creamy local mushroom soup and baguette crostini - a recipe that's perfect for fall and shows up in a central way to one of her book's characters. Jenna will demonstrate the steps of making the dish and will provide small samples. This event is FREE and everyone is welcome. About Jenna Blum and The Lost Family One of Oprah’s Top 30 Women Writers, Jenna Blum made an astounding debut with her award-winning novel Those Who Save Us, a long-running New York Times and international bestseller which resonated profoundly with readers and garnered effusive critical praise. With her mesmerizing new novel, THE LOST FAMILY (Harper; $27.99; Hardcover; On Sale: June 5, 2018; ISBN: 9780062742162), this dynamic storyteller returns with an immersive, emotionally riveting family saga about the reverberations of World War II across generations. In 1965 Manhattan, patrons flock to Masha’s to savor its Brisket Bourguignon and admire its dashing owner and head chef Peter Rashkin. With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the many women who parade through the restaurant hoping to catch his eye. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished. Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate courtship. When June unexpectedly becomes pregnant, Peter proposes, hoping a new family will allow him to let go of the horror of the past. But over the next two decades, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways. Spanning three cinematic decades, from the explosive 1960s and swinging 1970s to the glittering 1980s, Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. “Peter was inspired by a survivor I had the immense privilege of interviewing for the Steven Spielberg Survivors of the Shoah Visual History Foundation,” Blum says. “We know about the Nazi atrocities, but we rarely consider the next chapter: the survivor coming to a new country to rebuild—while coping with the memory of the loved ones he lost. And when a weeping reader told me that her husband, a survivor’s son, had grappled his whole life with his beloved father’s emotional distance, I knew I had to write about the effects of war on an entire family.” Jenna Blum is the New York Times and # 1 international bestselling author of novels Those Who Save Us and The Stormchasers and the novella “The Lucky One” in Grand Central. Jenna has taught novel workshops for 20 years at Grub Street Writers in Boston, where she earned her M.A. at Boston University. In addition to interviewing Holocaust survivors for the Shoah Foundation, Jenna is a public speaker and avid cook: she creates and tests all the recipes in her novels. Please visit Jenna on her website, www.jennablum.com, and on Facebook, Instagram, and Twitter (@Jenna_Blum). Timely and timeless, Jenna Blum’s new novel THE LOST FAMILY is a powerhouse not to be missed, a charming, funny, and elegantly bittersweet study of the costs of loss and love. We hope you will plan prominent review/feature attention for this gorgeously written book, and we’ll be in touch to discuss the possibility of an interview.

    Dec 16
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, October 20 from 5:00-7:00 PM Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Pasta all'Amatriciana: Nella Pasta with Stillman's Quality Meat guanciale and homemade tomato sauce using Stillman's tomatoes and cheese from Appleton Farms Pollo all Romana: Roman-style Chestnut Farms chicken with pan-fried peppers and other seasonal veggies from Siena Farm Crostata (fruit tart) with fresh seasonal fruit from Stillman's Farm and Red Apple Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Dec 16
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 20 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 20
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Dec 21
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! October, November and December Cocktails Gin Fizz - Estate Gin, lemon juice, simple syrup, egg white, topped with soda Candy Apple Rum Punch - Boston Rum, Grenadine, Local Cider Whiskey Smash - American Straight Whiskey, Simple, Lemon Wedges, Mint Dates: Friday, October 5 from 6:00-7:30 pm Friday, November 16 from 6:00-7:30 pm Friday, December 21 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Dec 21
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 22
  • Gingerbread House Workshop with Jennifer Lee (Family-Friendly & Allergy-Free!)

    Making a gingerbread house for the holidays is one of our most loved traditions! Unfortunately when you have food allergies, it's not easy to find the right allergy-free ingredients to build the perfect gingerbread house. Jennifer Lee's Bakery has you covered with TWO gingerbread house workshops this holiday season! All kits will be 100% free of all top 10 major allergens, as well as the candy which we will provide for decorations. Ms. Jennifer Lee will be showing everyone how to build their house and then everyone can go to town on decorating it! These classes are limited and will SELL OUT, so grab tickets early. Each ticket comes with ONE (1) gingerbread house kit. Up to ONE (1) child and TWO (2) adults allowed per ticket. This is not a drop-off class; at least one adult must accompany children under the age of 14.  Gingerbread House Decorating for GrownupsSaturday, December 22Sunday, December 2310:00 am to 11:30 amThe KITCHEN at the Boston Public Market100 Hanover Street Tickets: $65 per Trustees of Reservations member and $52 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Dec 22
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 23
  • Gingerbread House Workshop with Jennifer Lee (Family-Friendly & Allergy-Free!)

    Making a gingerbread house for the holidays is one of our most loved traditions! Unfortunately when you have food allergies, it's not easy to find the right allergy-free ingredients to build the perfect gingerbread house. Jennifer Lee's Bakery has you covered with TWO gingerbread house workshops this holiday season! All kits will be 100% free of all top 10 major allergens, as well as the candy which we will provide for decorations. Ms. Jennifer Lee will be showing everyone how to build their house and then everyone can go to town on decorating it! These classes are limited and will SELL OUT, so grab tickets early. Each ticket comes with ONE (1) gingerbread house kit. Up to ONE (1) child and TWO (2) adults allowed per ticket. This is not a drop-off class; at least one adult must accompany children under the age of 14.  Gingerbread House Decorating for GrownupsSaturday, December 22Sunday, December 2310:00 am to 11:30 amThe KITCHEN at the Boston Public Market100 Hanover Street Tickets: $65 per Trustees of Reservations member and $52 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Dec 23
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Dec 27
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 27 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 27
  • Market Test KITCHEN

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Go to the link to the left to see vendors & dates. Please RSVP through the link so we can provide enough samples for everyone!

    Dec 28
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Dec 28
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Dec 30
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, August 30 from 6:00-8:00 pm Thursday, September 6 from 6:00-8:00 pm Sunday, September 23 from 12:00-2:00 pm Saturday, September 29 from 5:00-7:00 pm Sunday, September 30 from 12:00-2:00 pm Sunday, October 7 from 4:00-6:00 pm Sunday, October 14 from 4:00-6:00 pm Friday, October 26 from 6:00-8:00 pm Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jan 3
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    Jan 4

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.